再生纤维素凝胶对发酵香肠品质的影响

以再生纤维素凝胶分别取代0%、15%、30%、45%、60%的猪背膘生产发酵香肠,探讨再生纤维素凝胶对发酵香肠各理化指标和品质指标的影响。结果表明：随着脂肪替代度的增加,发酵香肠的脂肪含量显著降低,硬度、弹性、胶黏性和咀嚼性均呈现不同程度下降;水分含量和亮度值显著增加（P＜0.05）。替代组发酵香肠的pH值略低于对照组,各处理组间水分活度差异不显著（P＞0.05）。在总体可接受性上,各实验组香肠均有较好的接受度,其中替代度为45%的发酵香肠接受性最高。综合以上结果表明,再生纤维素凝胶可以作为脂肪替代物应用于发酵香肠中,其对猪背膘的最适替代度为45%。     

魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响

为探究魔芋葡甘聚糖(konjac glucomannan,KGM)和可得然胶(curdran gum,CUD)的添加对猪肉乳化肠品质特性的影响,采用KGM-CUD共混凝胶代替乳化肠中质量分数依次为0％ (G1组,对照组)、33％(G2组)、66％ (G3组)以及100％ (G4组)的猪背膘,研究KGM-CUD共混凝胶对...     

脂肪添加量对熏煮香肠质构的影响

研究了不同脂肪添加量(0%、10%、20%、30%、40%、50%)对熏煮香肠质构品质的影响。结果表明:随着脂肪添加量的增加,熏煮香肠的感官硬度逐渐下降,感官弹性先升高后下降,感官质构总分逐渐下降,但添加量20%、30%、40%的感官质构总分差异不显著(P>0.05);熏煮香肠的机械测定硬度、胶着性、回复性、内聚性、咀嚼性随着脂肪添加量的增加逐渐减小(P<0.05),而脂肪添加量对熏煮香肠的黏着性无显著影响(P>0.05)。硬度与脂肪含量呈现较好的线性关系:硬度值=-1 075.9×脂肪添加量+7 875.5(R2=0.932 8);依据质构机械测定值建立的Fisher线性判别方程能准确判别熏煮香肠的脂肪添加等级。     

海藻胶对熏煮香肠品质的影响研究

研究了海藻酸钠(0~2%)、K-卡拉胶(0~1.5%)、琼脂(0~1.5%)对熏煮香肠质构、色泽、保水保油性等品质的影响,并利用低场核磁共振探索其对水分迁移的效应。结果表明:三种海藻胶均能提高产品的保油率,均能降低产品的L*和T2弛豫时间,琼脂对产品的出品率、保水率、质构、a*和b*均无显著影响(p0.05),卡拉胶添加量为0.6%时产品的出品率最大,添加量在0~1.2%范围内,产品的硬度、脆性、咀嚼性呈上升趋势(p0.05),但对弹性、内聚性无显著影响(p0.05),海藻酸钠对产品的出品率有一定改善作用,且随添加量的增加,产品的TPA参数均呈下降趋势(p0.05),但各个参数的下降程度不一样;随着海藻酸钠和卡拉胶添加量的增加,产品的a*和b*呈上升趋势(p0.05),且不易流动水比例下降(p0.05),自由水比例上升(p0.05),而琼脂则正好相反。     

Oil Bodies Extracted from High‐Fat and Low‐Fat Soybeans: Stability and Composition During Storage

Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre‐emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds of 2 soybean crop cultivars, high‐fat soybean and low‐fat soybeans. The compositions of the extracted OBs were analyzed during storage at room temperature up to 14 d (pH = 7). The oxidative stability of these OBs, stored at 60 °C, was evaluated by measuring the presence of primary (lipid hydroperoxides) and secondary lipid oxidation products (malondialdehyde) by determining the standard peroxide value (PV) and thiobarbituric acid‐reactive substances (TBARS) value. During storage, the contents of unsaturated fatty acids, phospholipids, and tocopherols declined in both OBs, while their mean particle diameters (d₃₂) and ζ‐potentials increased. The changes in PV and TBARS values exhibited a similar trend for both OBs, but the OBs from low‐fat soybeans had significantly lower PV and higher TBARS values than the OBs from high‐fat soybean cultivars (P < 0.05). Overall, the OBs from both soybean cultivars had good stability during storage.     

Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH

Prerigor pork was used to make preblends of 0, 1, 2, 3 or 4% salt and 125 ppm sodium nitrite. Sausages formulated with 1.5 or 2.0% salt were made from all preblends; sausages formulated with 1.0% salt were made from preblends of 0, 1, 2 and 3% salt. Sausages made with nonsalted preblends had less water binding capacity (WBC) and more released fat (RF) than sausages made with preblends of 2, 3, or 4% salt (P < 0.05). Levels of salt in preblends did not affect (P > 0.05) WBC when salt contents of sausages were reduced from 2.0 to 1.5%; however, these WBC values were lowered somewhat when preblends with 0 or 1.0% salt were used. Water binding capacity decreased (P < 0.05) when salt contents of sausages were reduced from 1.5 to 1.0%, and when these sausages were made with preblends containing 2.0 or 3.0% salt. Data suggest that salting of prerigor pork is beneficial for optimizing WBC in sausages made with low salt contents.     

HACCP在烟熏蒸煮香肠中的应用

HACCP体系通过七个工作原理的运行有效控制了香肠加工过程中的安全危害。     

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex-centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss.     

Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

Four thermotolerant lactic acid bacteria strains (UAM15c, UAM10a, UAM17, UAM18) were inoculated in two cooked sausage formulations (one full fat and sodium and one fat-sodium reduced). Total moisture content, expressible moisture and cooking stability, pH and CIE-Lab color, and texture were evaluated during 15 days of storage at 4°C. Inoculation improved cooking stability and reduced water release in both formulations, resulting as well in lighter and less red and yellow coloration. Inoculation of thermotolerant lactic acid bacteria resulted in less hard and more cohesive texture. Microscopy showed that P. acidilacti UAM15c and L. plantarum UAM10a secreted exopolysaccharides probably related to high moisture stability and better textural properties, as compared with non-inoculated samples.     

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

The effect of carrageenan (κ‐carrageenan, ι‐carrageenan, and λ‐carrageenan) on the physiochemical and functional properties of low‐fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ‐carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low‐fat Colby cheese. The protein content increased in the low‐fat cheese and low‐fat cheese containing κ‐carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι‐carrageenan and 0.3 g/kg λ‐carrageenan improved the textural and rheological properties of low‐fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.